Espresso Granita With Panna Cotta Crema

Summary

Yield
Servings
SourceChef Paul Lee
Prep time
40 minutes
Cooking time
30 minutes
Total time
1 hour, 10 minutes

Description

A delight for any occasion!

Ingredients

4 c
Espresso (for Granita, liquid)
1 1⁄2 c
Sugar (for Granita)
1 c
Milk (for Panna Cotta, whole)
1 T
Gelatin (for Panna Cotta)
3 c
Cream (for Panna Cottta, heavy)
1
Vanilla bean (for Panna Cotta)
1⁄3 c
Sugar (for Panna Cotta, fine)
1 pn
Salt (for Panna Cotta)
1 t
Espresso powder (for Panna Cotta, instant)
1 t
Sambuka (for Panna Cotta)

Instructions

Granita

  1. Dissolve sugar in espresso. If you don’t have an espresso machine or don’t want the hassle of making so much, buy instant espresso.
  2. Pour sweetened espresso into a pre-chilled shallow pan and place in the freezer. If you have an ice cream maker, use that first, then into the pan and into the freezer

Panna Cotta

  1. Sprinkle the gelatin powder over the surface of the milk in a 2 qt saucepan and let it stand for 15 minutes to allow the gelatin to absorb the liquid and swell. Do not stir. This step is called allowing the gelatin to “bloom”.
  2. Scrape the inside of the vanilla bean and blend it into the heavy cream.
  3. Heat milk/gelatin mixture over med/high heat stirring constantly. When temperature reaches 140°F, sprinkle in the sugar, giving a quick stir to dissolve. Remove from the heat.
  4. Slowly stir in the heavy cream until all is blended. Add espresso powder to color, add sambuca to taste. Transfer mixture to a stainless steel bowl or bain marie and set that into another filled with lots of ice and water.
  5. Cool to about 50°F. Transfer into a pitcher or 1 qt measuring cup, reserving about ½cup. Pour into molds.
  6. To the reserved ½ cup, add additional espresso powder to achieve darker color, contrasting the other.
  7. When the molded panna cotta begins to set, add 3 large drops of the darker, and pull a line through to create a pattern of hearts.

Building

  1. Scrape/spoon granite into an espresso cup, reserving about ½” from the top of the rim.
  2. Gently lift a panna cotta crema from the mold and place on top of the cup of granite.
  3. Serve immediately with shots of sambuca, if desired.